Pork Ramen in a Shoyu-Style Broth
Bok Choy, Chili Garlic Oil & Crispy Onions
Nothing says comfort quite like homemade ramen, that soul-stirring combination of umami-rich broth, tender meat and veggies, and a tangle of chewy noodles. In this spin, you’ll build a sumptuous bowl of soy-infused ramen broth packed with hearty ground pork plus bok choy, napa cabbage, and spinach for a big dose of wholesome greens. Add the noodles, and top with homemade chili-garlic oil and fried onions for crispy contrast. But what’s the very best part (besides the whole thing?) You’ll pull it all off in a lightning-fast 15 minutes, so get those chopsticks ready, cause soup’s on!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 clove
Garlic
10 ounce
Ground Pork
2 unit
Chicken Stock Concentrate
2 unit
Pork Ramen Stock Concentrate
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains Sesame)
1 tablespoon
Sesame Oil
(Contains Sesame)
1 teaspoon
Chili Flakes
4.5 ounce
Ramen Noodles
(Contains Wheat)
4 ounce
Bok Choy and Napa Cabbage
5 ounce
Spinach
1 unit
Crispy Fried Onions
(Contains Wheat)
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and slice scallions, separating whites from greens. Peel and mince or grate garlic. • Drizzle oil in a hot large pot. Add pork* and scallion whites; season with salt and pepper. Cook, breaking up meat into pieces, until browned, 2 minutes (it will finish cooking in Step 3).
• To pot with pork mixture, add 3½ cups water, chicken stock concentrates, pork ramen stock concentrates, and half the soy sauce (7 cups water and all the soy sauce for 4); cover and bring to a simmer. • Meanwhile, in a small microwave-safe bowl, mix sesame seeds, garlic, half the sesame oil (all for 4), a drizzle of oil, a big pinch of salt, and as many chili flakes as you like. Cover with plastic wrap and microwave until fragrant, 30 seconds.
• Once broth is simmering, reduce heat under pot to medium. Add noodles, bok choy and napa cabbage, and spinach; simmer, stirring, until noodles are tender and pork is cooked through, 2 minutes. • Taste and season with salt and pepper if desired.
• Divide ramen between large soup bowls. Stir in as much chili garlic oil as you like. • Top with scallion greens and a few crispy onions. Serve. TIP: Don’t add all the onions just yet! Add them as you eat to keep them nice and crispy.
Ground Pork is fully cooked when internal temperature reaches 160°.
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